Mole Dulce is classic, smooth, and mildly spicy with four kinds of dark chiles and handmade Oaxacan chocolate. The deep brown color comes from Mexican chocolate, raisins, and chiles, especially the Mulato, a cousin of the Ancho that is milder, less bitter, and fruitier. Negro Pasilla gives depth of flavor and a purple-red color, and a hint of Chipotle Morita adds its legendary smokiness. Mildly spicy.
Fresh whole spices, nuts, seeds, and chiles are ground in small batches, so making moles [MÓ-less], the celebrated Mexican sauces, in your kitchen is as easy as sauté, simmer, and serve. Sauté a tin of Mano Y Metate mole powder in two tablespoons oil to make an aromatic paste. Add broth and simmer to finish the sauce. Serve your fresh homemade mole with meat or veggies.
2 oz tin, GMO free
Ingredients include: Mexican chocolate (sugar, cacao nibs, soy lecithin, cinnamon flavor), raisins, chile, almonds, corn tortilla meal, banana, graham crackers, spices, Mexican brown sugar, salt, garlic and onion.
